An easy, wonderfully comforting Butternut Squash Risotto made with fresh thyme, garlic and Parmesan. This seasonal risotto is ideal for autumn and winter evenings — creamy, fragrant and on the table in just over half an hour.
There’s something unbeatable about a bowl of risotto made from scratch. Whether it’s a saffron risotto, creamy mushroom risotto or this squash version, risotto is a comforting choice for a weeknight meal or a cosy weekend treat.
Risotto does require a little attention — slow simmering and regular stirring are what produce that silky, luxurious texture. It’s simple to make and comes together in roughly 30–40 minutes.
This recipe uses straightforward supermarket ingredients. For best results use arborio or carnaroli rice — the short, starchy grains give risotto its signature creaminess. Below are notes on ingredients, a step-by-step method and tips to help you succeed.
Ingredients (notes and substitutions)
- Arborio or Carnaroli Rice – Short, starchy grains make the risotto creamy. Arborio is often easiest to find.
- Butternut Squash – You can substitute pumpkin or similar winter squash.
- Chicken Stock – Use a good quality, low-sodium stock so you can control seasoning.
- Parmigiano Reggiano – Freshly grate Parmesan. Pecorino Romano also works but has a saltier, tangier flavor.
- Mascarpone – Optional, but adds extra silkiness. Omit if you prefer.
- Fresh Thyme – Complements squash beautifully. Fresh sage or rosemary are good alternatives; avoid dried if possible.
- Garlic & Shallot – Fresh aromatics build flavor. Substitute an onion for the shallot if needed.
- Butter – Adds richness. Use salted or unsalted to taste.
- Salt & Pepper – Season gradually and taste before serving.
How To Make Butternut Squash Risotto – Step By Step
Finely chop the shallots and garlic. Peel and cut the squash into roughly 1cm (1/2 inch) cubes.
Heat a little olive oil in a large, high-sided pan. When hot, add the shallots and sauté until translucent. Add the squash, butter and thyme and cook over medium heat, stirring often, until the squash softens — about 8–12 minutes.
Add the garlic and cook for another minute until fragrant. Stir in the rice to coat the grains with the aromatic mixture.
Pour in a few ladles of warm stock so the rice is just covered. Stir frequently and let the rice absorb the liquid before adding more stock. Continue this process — adding stock, stirring and waiting for absorption — until the rice is cooked through and the texture is thick and creamy. This usually takes around 20–25 minutes of simmering.
Remove the pan from the heat and stir in the mascarpone and freshly grated Parmesan. Adjust seasoning with salt and pepper, mix until combined and serve immediately.
Top risotto making tips
- Don’t rush it – Risotto needs gentle simmering and frequent stirring. Cooking slowly develops flavor and produces a creamy texture. Plan about 30–40 minutes total for a batch serving 4–6 people.
- Keep it uncovered – Cook without a lid so you can monitor liquid absorption and texture.
- Cut squash evenly – Pieces larger than 1cm will take longer to soften; adjust cooking time as needed.
- Taste before serving – Season at the end to avoid over-salting, especially if your stock is salty.
- Use good stock – Low-sodium or homemade stock gives the best control over flavor.
- Make your own stock – Save vegetable trimmings and bones in the freezer and simmer them with herbs when you have time to create rich homemade stock and reduce waste.
Recipe FAQs
Risotto is best served immediately, but you can make it ahead and reheat. Expect the rice to have absorbed more liquid while standing; add warm stock or water when reheating to loosen the texture.
Freezing is not recommended — freezing alters the rice texture and you’ll lose the creamy finish.
Store leftovers in the fridge for up to 2 days. Reheat with extra liquid until piping hot, or shape cold risotto into balls, coat in flour, egg and breadcrumbs and fry to make arancini.
More delicious recipes to try
Fresh Pasta
Butternut Squash Ravioli with Sage and Brown Butter Sauce
Risotto
Creamy Mushroom Risotto
Mains
Creamy Tomato Risotto
Italian Desserts
Torta Barozzi (Rich, Flourless Chocolate Cake)
If you try this Butternut Squash Risotto or any other recipe here, please leave a comment to share how it turned out — feedback is always welcome!
Butternut Squash Risotto With Thyme
By Emily
Ingredients
- 4 cups (500g) Butternut squash, diced
- 1 clove Garlic
- 2 Shallots, finely chopped
- 2 tbsp (50g) Butter
- 12 oz (350g) Arborio rice
- 6 cups (1.5 litres) Chicken stock, warm
- 3 sprigs Thyme
- 1 tbsp Mascarpone (optional)
- 1 cup (40g) Parmesan, freshly grated
- Salt and pepper, to season
Instructions
- Finely chop the shallot and garlic. Cut the squash into roughly 1cm cubes.
- Heat a little olive oil in a large, high-sided pan. Add the shallot and sauté until translucent. Add the squash, butter and thyme and sauté over medium heat, stirring often, until the squash is softened (about 10 minutes).
- Add the garlic and cook for another minute until fragrant.
- Add the rice and stir to coat. Add a few ladles of warm stock so the rice is just covered. Stir frequently and add more stock as the rice absorbs it. Continue until the rice is cooked through and the risotto is thick and creamy.
- Remove from heat and stir in the mascarpone and Parmesan. Season to taste and serve immediately.
Notes
- Don’t rush it: Simmer slowly and stir often for best texture and flavor.
- Stock: Use low-sodium or homemade stock to avoid over-salting.
- Quality ingredients: Fresh, good-quality ingredients make a big difference in flavor.
Nutrition
Calories: 520 kcal | Carbohydrates: 69 g | Protein: 24 g | Fat: 17 g | Saturated Fat: 10 g | Sodium: 747 mg
Nutrition information is an approximation.